In my Chaxi, I've integrated one of my new Jingdezhen cups with its beautiful inside and outside painting and calligraphy, as well as a rough white wood tray I stumbled across recently. I've placed my Tetsubin on a blue brook flowing into a bigger sediment-coloured river. The other teawares float with white boats on this, similar to the picture in the cup (https://www.instagram.com/p/BBnPyiiPIve/?taken-by=leonardoziecaprio).
Buddha has also decided to join me (and conveniently sit on the water surface).
|yes, I have used this picture once before.|
The leaves smell ethereal like freshly cut wood. I give them a rinse and go on flash infusing for nearly the whole session, no need to elongate the steeping with this one much. The liquor is already very colourful for this age I'd say, a nice soft orange which perfectly combines with the Jingdezhen cup's blue to this peachy tone you can see on the right. I smell autumn foliage and a very light hint of dry tobacco. Not that euphemistic tobacco attribution you'd use for a nasty fusty Pu Erh, but rather a nice little spice addition.
The taste is composed of canned pineapple, i.e. a thick sweetness with some fresh acidity, blueberry flavours and a bit of dryness or astringency, which is really not very strong though. It's not the most complex tea, but a firm young Sheng for a good price which is well drinkable right away. I don't think one should try to age it though, it doesn't have this ageable kind of energy in it.
Thanks for reading!